Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking
Karen P. Carhuancho-Colca,
Reynaldo J. Silva-Paz,
Carlos Elías-Peñafiel,
Bettit K. Salvá-Ruiz,
Christian R. Encina-Zelada
Affiliations
Karen P. Carhuancho-Colca
Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
Reynaldo J. Silva-Paz
EP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Chosica, Lima 15464, Peru
Carlos Elías-Peñafiel
Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
Bettit K. Salvá-Ruiz
Universidad Le Cordon Bleu, Av. General Salaverry 3180, Magdalena del Mar, Lima 15076, Peru
Christian R. Encina-Zelada
Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p w, color) and overall liking and purchase intention.
